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Wholesome Cranberry Cheese Ball with Candied Pecans

Wholesome Cranberry Cheese Ball with Candied Pecans - featured image
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A creamy, tangy cheese ball studded with dried cranberries and orange zest, rolled in a crunchy maple-candied pecan coating. This wholesome appetizer is quick to make, perfect for holiday gatherings, and surprisingly nutritious.

Ingredients

Scale
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (60g) dried cranberries, roughly chopped
  • 1/4 cup (30g) finely chopped green onions (about 3–4 green onions, white and light green parts only)
  • 1 tablespoon fresh orange zest (from about 1 large orange)
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup (100g) pecan halves or pieces
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions

  1. Soften the cream cheese: Take cream cheese out of the fridge 30-45 minutes before starting. It should be soft to the touch but not greasy.
  2. Make the candied pecans: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. In a small bowl, whisk together maple syrup, melted butter, cinnamon, salt, and cayenne (if using). Add pecan halves and toss to coat. Spread in a single layer on the prepared baking sheet. Bake for 8-10 minutes, stirring halfway, until fragrant and bubbly. Let cool completely on the baking sheet, then chop into small pieces (fine crumbs and small chunks).
  3. Mix the cheese base: In a medium bowl, beat softened cream cheese with an electric hand mixer on medium speed until smooth and creamy, about 1 minute. Scrape down sides. Add chopped dried cranberries, green onions, orange zest, orange juice, garlic powder, salt, and pepper. Mix on low speed until just combined. Taste and adjust seasoning if needed.
  4. Shape the cheese ball: Lay a large piece of plastic wrap or parchment paper on work surface. Scrape cheese mixture onto the center. Use the wrap to shape into a ball or log. Twist ends tightly to secure. Refrigerate for at least 2 hours, or up to overnight.
  5. Roll in the candied pecans: Once chilled and firm, place chopped candied pecans on a large plate. Unwrap cheese ball and gently roll in pecans, pressing to coat evenly. Patch any bare spots by hand.
  6. Serve or store: Transfer to a serving platter. For best flavor, let sit at room temperature for 15 minutes before serving. Store leftovers tightly wrapped in the refrigerator for up to 5 days.

Notes

For best results, ensure cream cheese is at room temperature but not too warm. Do not skip the 2-hour chilling step—it helps the cheese ball hold its shape. The candied pecans can be made up to a week ahead and stored in an airtight container. For a dairy-free version, use vegan cream cheese and coconut oil instead of butter. For a nut-free version, roll in toasted pumpkin seeds or finely chopped dried cranberries.

Nutrition

Keywords: cheese ball, cranberry, candied pecans, holiday appetizer, cream cheese, easy appetizer, gluten-free, vegetarian

Find it online: https://zestynora.com/wholesome-cranberry-cheese-ball-with-candied-pecans/